2 tbsp butter

2 tbsp olive oil

2 chicken breasts

1 yellow onion, diced

3 celery stalks, diced

2–3 large carrots, diced

1 tbsp Italian seasoning

2 tsp Calabrian chiles or red pepper flakes, to taste

Salt and freshly ground black pepper, to taste

8–10 garlic cloves, minced

½ cup dry white wine, optional

6 cups chicken broth

2–3 cups diced potatoes

1–2 tsp chicken bouillon, optional

1 Parmesan rind, optional

2 bay leaves

½–1 cup heavy cream, room temperature

Juice of ½–1 lemon, to taste

¼ cup fresh parsley, chopped

2 tbsp fresh dill, chopped

1 tbsp fresh rosemary, chopped

1 tbsp fresh thyme, chopped

1 lb egg noodles, cooked separately

Freshly grated Parmesan

Olive oil, black pepper, red pepper flakes, fresh herbs, and additional lemon juice, optional

Season the chicken breasts with salt, black pepper, and about 1 tsp of the Italian seasoning. Heat 1 tbsp butter and 1 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the chicken for 3–4 minutes per side until beautifully golden. Transfer to a plate. It will finish cooking in the broth.

Reduce the heat to medium. Add the remaining butter and olive oil, followed by the diced onion, celery, and carrots. Stir in the remaining Italian seasoning and Calabrian chiles. Cook for 5–8 minutes, stirring occasionally, until the vegetables begin to soften.

Add the minced garlic and bay leaves. Stir for about 30 seconds until fragrant. Pour in the optional white wine, scraping up all those golden bits from the bottom of the pot. Let it simmer for approximately 2 minutes, reducing slightly.

Add the chicken broth, diced potatoes, optional chicken bouillon, and Parmesan rind. Return the seared chicken to the pot, along with any accumulated juices. Bring to a boil, then reduce to a gentle simmer. Cover and cook for approximately 10 minutes, or until the chicken reaches 165°F internally.

Remove the chicken from the pot and shred or chop it into bite-size pieces. Continue simmering the soup until the potatoes are fork-tender, approximately another 10–15 minutes. Meanwhile, cook the egg noodles separately in salted boiling water according to package directions. Drain and set aside.

Remove the Parmesan rind and bay leaves. Lower the heat and return the shredded chicken to the pot. Stir in the room-temperature heavy cream, lemon juice, parsley, dill, rosemary, and thyme. Warm gently without boiling. Taste and adjust with additional salt, black pepper, or lemon juice.

Divide the cooked egg noodles among serving bowls. Ladle the creamy chicken and potato soup over the noodles, making sure everyone gets plenty of chicken, vegetables, and broth. Finish with freshly grated Parmesan, fresh herbs, cracked black pepper, and a drizzle of olive oil. Serve with extra lemon wedges for anyone who loves a little more brightness.